Sheet-Pan Suya-Spiced Tofu Scramble

Suya traces to West African street grills, where peanut, paprika, and cayenne cling to smoky skewers. This sheet-pan tofu scramble borrows that bold spice blend, roasting crumbled tofu with peppers and tomatoes for a lively one-pan breakfast.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

• 245 cal
• 18g protein
• 14g carbs
• 14g fat
• 3g fiber

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Ingredients

• 14 oz extra-firm tofu, drained and crumbled
• 2 tbsp suya spice blend (or peanut, paprika, cayenne, ginger mix)
• 2 tbsp olive oil
• 2 cups bell peppers, sliced
• 1 medium red onion, sliced
• 1 cup cherry tomatoes
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 cup fresh cilantro or parsley
• 1 lime lime wedges

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment so cleanup stays easy.
2. 2Pat the drained tofu very dry with towels, then crumble it into irregular bite-size pieces directly onto the prepared pan.
3. 3Add the sliced bell peppers, red onion, and cherry tomatoes the tofu so everything has space to roast rather than steam.
4. 4Drizzle the olive oil over the pan, then sprinkle the suya spice blend, garlic powder, and salt evenly across the tofu and vegetables.
5. 5Toss everything gently with clean hands or tongs until the tofu is coated in the reddish spice and the vegetables glisten.
6. 6Spread the mixture into a single layer and roast for 18 to 22 minutes, stirring once halfway, until the tofu edges are golden and the peppers are tender-crisp with charred spots.
7. 7Remove the pan when the kitchen smells deeply nutty and smoky from the suya spices and the tomatoes have just burst.
8. 8Scatter chopped cilantro over the hot scramble and squeeze fresh lime juice across the pan so the bright acid cuts the spice.
9. 9Divide among plates and serve immediately as a savory high-protein breakfast bowl, optionally with a side of warm flatbread if desired.